Easy Italian Vegetable Pasta Bake

Recipe created by Kraft Kitchens / 3-A-Day of Dairy

Servings: Six (6) Prep Time: 10 min. Cook Time: 20 min.

Ingredients
3 cups mostaccioli, cooked, drained
1 jar (27-1/2 oz.) light pasta sauce
1 pkg. (8 oz.) Kraft 2% Milk Shredded Reduced Fat Mozzarella cheese, divided
2 cups thinly sliced mushrooms
2 cups sliced halved yellow squash
2 cups sliced halved zucchini

Directions
Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9-inch baking dish; sprinkle with remaining cheese. Bake at 375ºF for 20 to 25 minutes or until thoroughly heated.

*Great Substitute: Substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.

Nutrition Information
Calories: 370
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 690 mg
Calcium: 35% Daily Value
Protein: 21 g
Carbohydrates: 56 g

ADA/DC of Nebraska Dietitians
Beth Bruck-Upton, M.A., R.D. - beth@nebmilk.org
Jennifer Meyer, R.D. - jenni@nebmilk.org